The Chef Who Gave BACK His THREE Michelin Stars 

When he basically says, " I'm being judged by people that know less than I do," it is a very powerful statement that everyone should consider.

"I didn't made him cry, he made himself cry. It was his choice to cry" Every asian mom.

I love that Marco did a complete 180. He pushed hard in his early career but realized that there’s more to life and just making good food without it being perfect is all that matters. I’m lucky to have met him and hope he continues to inspire people.

Marco earned my complete respect by two simple acts. First, as a guest judge at amateur cooking competitions he was firm and strict but incredibly kind. He wanted people to love cooking and develop their passion, he fully understood these are mums and dads and teenagers who are there simply to be better at doing something they love and he didn't want to damage that in any way. The second was when he did a series of quick recipes using stock cubes. Basically they were extended adverts for Knorr and he was roundly ridiculed and derided by the industry. His response - "You cannot criticise a man for going to work. You simply can not do that." And he was absolutely right - a real man will do whatever it takes to provide a roof and food on the table for his family. You cannot belittle him for that.

This guy was the first rockstar chef and he easily changed the culinary world.

As my former head chef said "You don't need a guide to know where to go, just ask people and we don't need them (guides and critique) to say our food is good. Let those who enjoy tell others." this is his pep talk after an influencer gave us a bad review because we didn't gave her a "discount" because she's an influencer.

I admire his straightforwardness. Honesty. He is 100% correct. They now get amateurs to judge these things.

I entirely agree with Marco on this. I used to go to a guy named ricky for sushi. He had at the time recently moved to the dc area from tokyo. It wasnt the restaurant it was his omakase and passion for his craft that elevated the experience. He would text me and some other regulars when he was at the fish market to see if there was enough demand to do something special and fun on a small scale 😭 He moved to Michelin star restaurant its out of budget for me now😭😭😭

Marco reminds me of a small restaurant owner I met in a rural part of Kyushu, Japan who had a little shack in a somewhat visited tourist spot. Whenever people would enter his store he would tell them that the only way they could eat at his restaurant is if they ordered drinks and after you’d drink it down he’d then say “now let’s get you some water to wash it down with”. When we asked him about his background he said he that ran some of the top restaurants in Kyushu. However, it wasn’t fulfilling to him so he left it behind and decided to cook in his little shack in that little town. Probably some of the best food I’ve had if I may say.

I gave up Cheffing 7 years ago and never regretted it. My phone used to be full of photos of beautiful plates of food, now its full of photos of adventures with my beautiful family ❤

He didn’t give up the stars. They gave themselves up, it was their choice. Just like my dear mother used to do. Very simple.

I simply believe Marco was at the point that he doesn't need other peoples approval to validate the food he makes. I will never doubt his passion for cooking and I truly understand his passion in creation as being forced to create the same old thing everyday is boring and stressful. I have a lot of respect for this master.

The reason that Michilin stara were created was to get people to drive long distances to drive sales that way their tires would wear out quicker. They would purposely give stars to restaurants far apart. After awhile it became a prestigious award. So now you have very talented chefs breaking their backs. Sleeping on their prep tables to present a dish to a tire company. The irony is so disheartening everything you've ever worked for. To be judged by a tire company that couldn't care less of thr nuances in flavors and pairings.

I had the honor of watching him cook last month at a small food festival, he had people cook along with him and then tasted all of their dishes and judged them. He was so incredibly nice and sincere to everyone, gave his plate he cooked to a young kid to enjoy, completely different to how you would've imagined him to be. Clearly he chose right as he seems happy while still being passionate about food.

Five Knorr Chicken stockpots for this video 👌🏻

As a chef that's been in the industry for 3 years. Starting as a kid is rough, dealing with backstabbing rossetted kitchens and head chefs that hate you for no apparent reason, I'd be confused as to why anyone would want to join in on this life. But then I remember the same reason I did, the passion. But as Marco said passion can only get you so far before you burn out .

He realized, loving to cook was better than loving recognition for it

What's fascinating is that Ramsay opened his restaurant in 1998 and achieved 3 Michelin stars three years later, and nowdays is rarely seen cooking in the kitchen, either venturing around the world or on TV or opening more restaurants (some with Michelin Star ratings). So in a way, Marco is right about someone pretending to cook when they don't.

This man achieved his dreams and, instead of burning himself up, went "Alright, time to chill out" - what a g, what an example

Marco is the Human Cuisinart and his skill is something to behold. Doubt will ever try his food but would love to have the opportunity. And kudos to him for throwing rude aholes out of his restaurant.

"I didn't make him cry, that was his choice to cry" The only chef in the world who could say such a thing talking about Gordon Ramsay

Hi all, 45 Years ago my stepfather who owned 2 very very well running restaurant's got a visit from a Michelin guy and was offered a star. He respectfully rejected it. I was 15 years old at the time and didn't understand. On the way home that night he explained it to me. He said......you know, this is my place and I've worked and work dammed hard to keep my standards (16 hours a day!). And if I don't want to serve someone in my place, I want to kick him/her out. It is my place. Once I have a star, I won't be able to do so anymore. Then he said that everyone is misconcepting those stars. Yes, once getting a or more star's, you can raise your prices, and will get booked out.......but if you then lose them, cause of somebody else's standards, you are pretty much done and lose it all. .................By the way, he was booked out for decades. If you are good, you don't need no Michelin to say you are. On the contrary, once bowing to them, they become a permanent threat.

The saddest thing is chefs don’t get paid enough. 😞

Being a professional chief is rough and hard. Marco was a wise man. Being a Michelin Star place is nothing worth keeping. Else wise you go insane. Your more than a chef, your a person who needs actual life and love.

Marco came to the harsh realization that i based my own cooking philosophy upon: it doesnt matter how many accolades you have, its irrelevant if someone thinks your food or someone else's food is the best, what matters the most when it comes to all food of any kind is that its delicious and wholesome To me as long as food is delicious and wholesome, thats well within the certified quality line and all that matters because a stomach that eats delicious and wholesome food is a happy stomach The fact chef Marco understands that makes him someone of a model for me and he should be somewhat of a model for every average cooking joes too

I had a restaurant that was in business from 1988 to 2017 when I closed it to make a big life change. Marco was a huge inspiration to my young and older self. I knew a tremendous chef with a Michelin star restaurant. He hated his life trying to maintain it and he closed his renowned restaurant and opened up a street taco shop in La Jolla. He's way happier since. I am glad I worked in the industry as long as I did, but no way I'd still want to be doing that. Too much stress for my age. I make amazing food at home to feed myself and my wife these days and I quite like it.

I absolutely love to cook and thats why i went to school. I cant deny the stresses it causes. It was one of the main reasons i dont work in a traditional restaurant setting anymore. Finally finding the place where i can really let my creativity run wild with alot less stress on me and coworkers. Its been a fantastic change, i never thought id go back into the industry after covid but im glad i found a place i love to be in. I could never do or even get to Marco's level and that's ok.

Nico Ladenis who was also one of Marco's mentors, also gave up his Michelin Stars in 1999 that same year, but he did first then Marco. For many reasons, due to the changes also in the London scene at that time having a Michelin Star especially the third star really eats you up.

For someone like Marco who achieved so much so early,, I think it makes sense. Most people strive to achieve 3 Michelin stars their entire careers. When you find that success while still staring down a couple of decades in the kitchen, what is there left to work for? It's essentially all downhill from there.

man i love this guy. i have a soft spot for hard-headed sweethearts and marco is the textbook example. the end bit where he talked about providing people delicious food at an affordable price and being able to teach people to buy better produce and care for their family all the while having give up a life of luxury in the name of good mental health and pursuing his passion wholeheartedly made my respet for him increase threefold. what a cool fella !!

I still find it funny that a tire company has probably more weight in the food industry than the rubber one.

MPW earned the highest possible rating in the Michelin guide with 3 stars and 5 red forks and spoons when he ran his restaurant The Oak Room. No other English chef has ever accomplished this to my knowledge.

I agree with what Marco says about being judged by people who know less than he does. Imagine being given Michellin stars by people who don't know the difference between char koay teow and Penang laksa, let alone the different types of laksa.

Awesome video. Extremely well presented and interesting. I wanted to be a chef when l was younger but after working in the industry you are underappreciated and under paid. Many people have no idea how hard the work is

this was THE BEST explanation I’ve watched about MPW giving up his stars. Well done guys!!! Great clip!

Very well structured and explained. Keep it up!

You'll be amazed how many starred chefs don't believe he gave them back willingly. Last I heard he gave them back before they were taken off him.

Hes a good teacher,his online videos are brilliant

"Screw this, I'm going fishing" - Marco Pierre White 🤣❤

Marco really is special. Also great video pal. Subscribed.

There’s no Gordon Ramsey without Marco Pierre White. What a legend

It is a mix emotion of happy and sad for Chef Marco, but it is understandable that he needs to spend time with his family. He is extremely talented and inspirational. It is sad that he left the "Michelin Stars Competetion" so early ! Thanks Chef Marco !🙌 Thanks for the video Renzy ! 🙌

what a great video, very enjoyably made, not too repetitive, clear message, really enjoyed it!

He needs to release another cooking course. The last two were amazing.

If you keep this up you will definitely blow up, great video essay

There is a story of a chef who highlights the pressure of maintaining michellene stars perfectly. Bernard Loiseau was a french chef who had 3 michellene stars, and as he began to receive critismsm, rumors of him losing one of his stars. This, combined his depression, resulted in him ending his own life after a lunch service. It's generally agreed that the reason for him ending his own life was depression, a declining business, and the fear of losing a michellene star.

Great vid man!

Marco is basically the top. The king of culinary for me. And someone who wants to change the old culinary influence to cater to everybody.

The irony is that the entire michelin guide star rating is based on promoting car tires. I've been to a few of those restaurants and honestly: While the food, service etc. is excellent, so is the price and I much rather would eat in a unnamed trattoria somewhere in a dark sideroad in Tuscany where Mamma is in charge of the kitchen and she pours her passion into the food. THAT is food worth experiencing because no Michelin star chef will ever create the living room ambience combined with the delicacy of simple ingredients glued together by Mamma.

Great video Renzy thank you

When I watched the movie (The Menu) with Ralph Fiennes, I remember it reminded me a lot about how Marco Pierr White has changed during his career, he went from a passionate young chef following his father and grandfathers footsteps to chasing titles and awards due to a fear of failure. Marco did what he viewed other people believed to be the ultimate understanding of cookery and he wasn't able to give himself the freedom of taking risks with his own take on food. Giving up the Michelin stars was Marco finally freeing himself; allowing Marco to pursue cookery in the way he wanted; simple, a few ingrediants and of course delicious.

Nice to see an RTÉ One interview used in this video. Fair play to ya man.

MPW is the pinnacle of what it means to cook in so many ways - his attitude on food is beautiful...

Great vid! 👍🏻

You did a solid job on this. Subscribed!

I could not agree more. I have never reached his kudos or accolades, but I held a 5* on TripAdvisor for over 18 years. I sold due to medical reasons and missed each and every day of creating. My therapist says that I should explore my passions. Well, those passions drove me damn near insane, coupled with my depression and CPTSD.

They need to make a movie about his life as a chef in the 80’s and 90’s

I am a chef, no where near this level of skill by any stretch of the imagination. Marco Pierre White is a culinary god. I do relate to his struggles though.

Amazing story! Talk about the ultimate punch in the face for critics. To lay bare the true value of something to the world is something only someone at the top of their art can do. It doesn't matter that he gave up his stars because the world (and more importantly, Marco) already knew how incredible his skill was. Being judged by less knowledgeable people sitting on a false throne must be an agonizing feeling.

Love this video thank you

My culinary instructor in college was trained by him. I felt honored.

‘“If the chef didn’t have a hand in cooking it wasn’t his food”. Step forward Gordon Ramsay and Jamie Oliver with their multiple outlets. 😂😂😂

Maybe he want the Uncle title..

I don't think he cared about the pressure as much as you seem to think, above all is the annoyance with being judged by his inferiors, understandable, what a chad.

6:01 ok this scene of Marco Pieer really showing the value of creativity and hospitality 😂

watching this after seeing the menu hits crazy

This video essay was amazing

Marco has some hilarious videos online from his eponymous TV shown from the 80s and 90s when he worked at Harvey’s. The one with the butter gets me every time.

I love when people realize Michelin stars come from the Michelin tire company. I’ve worked with other cooks and chefs who are in disbelief when I tell them. The whole thing began as a campaign to get people to use up their tires going to these restaurants, lol.

marco gives back his michelin stars but im thinking he should be the one giving out michelin stars to the worthy ones.

That’s beautiful, i respect Marco more and more every day

Rubber tire companies shouldn't judge food...and chefs shouldn't judge tires!

he's an artist, that's why..he doesn't want to be judged by score, he creates with his heart

Great vid, I can tell a lot of work went into this, it definitely shows, you can be proud:) I watch those Marco clips every so often, such an intriguing man. As much as I like this video and the format, I have a few complaints (I only criticize what I adore

Marco is an amazing chef and teacher, I watched his features in Masterchef Australia, and the way he talks to the homecooks, giving directions, challenging them and never being rude or aggresive, even when crytical, is honestly inspiring

I believe we all start off as Cooks and that to be a Chef is to pursue Michelin Stars and to go beyond that is to become a Cook again. You have completed the culinary journey in this way.

I mean, it just makes him next level, he is beyond Michelin.

I agree,being evaluated by people who know less than you is very frustrating. The pressure of keeping the star(s) at any cost has made many cooks sick,or worse.

He’s one of the few guys that could judge the judges.

In 1999, Marco realized that culture is not your friend.

I've watched the Harvey's Marco doc a few times & it was really insightful & interesting. My take was he had a tremendous passion for cooking & serving genuine patrons. I don't think he anticipated the BS aspect. Increased media interest, food critics & burned out. He opted for 11 Marco London restaurants in 2K. Gordon & Jamie would follow the path.

As a frequent diner of Michelin star restaurant I completely understand where he’s coming from. Marco is a philosopher beyond just a chef

That was his choice to give back the three Michelin stars

underated youtuber

Next time someone from HR tells me I made a coworker cry, I'm going to tell them they made themselves cry. That was their choice to cry.

I ❤ him! And I can relate, I was a Hairstylist for 20 yrs and I retired because of burnout. So now, I'm working on building my online biz creating digital products for hair/beauty pros.

I always know I'll regret scrolling down. Marco and Gordon are two separate people, instead of comparing them and picking a side like a child why don't you try looking at them as individuals. This isn't dodge ball you don't have to pick a side then target the other guy. I guarantee if either of the men saw your dumb comments they wouldn't be pleased.

Marco is Nick Diaz if Nick Diaz was a chef

Great video, thought it was made by documentary channel with at least 100k subs. Would love to see your growth

Great video

Gordan Ramsay has a video where he has a food critic come work in his kitchen and the critic can hardly chop and gives up after a few hours. That’s who judges kitchens and give out the stars.

Let's just appreciate how CRAZY his hair is for a Chef. a Kitchen is suppose to be the most hygienic place in a restaurant, and this MADMAN manages to sport such wild hair while cooking without having it fall on the food.

Brilliant man...one of the greats

Now I appreciate the brilliance of the film 'The Menu' even more.

That's why "The Menu" is a great movie that directly hits the nail on the very dark side of the culinary world.

One of the big issues when it comes to Michelin Star rated restaurants is the fact that non-France style cuisine gets rates noticeably lower than every other. You can have an absolutely amazing menu and dishes with the best chefs, but because you didn't serve France style food, you don't earn a star.

achieving mastery & the highest honor in your field...only to then give it all back & joyfully starting again from zero. Marco is a true master of his craft

Omg I love this guy ❤️ I respect EXACTLY those kind of people

rich people are so bored they have to plan vacations around eating a single meal.

good vid